Wanted to say hi and ask one question. I'm more of a browser than a poster. I will be making my second batch of farm house cheddar today. The other one is dried, waxed and in the wine fridge I bought to store cheese. Now on to my question. I plan on making a traditional cheddar but can't find a recipe for my big mold (4 gallon recipe). Do I just double the 2 gallon of milk recipe? I want to use the bigger mold since the traditional is a lot more work. I bought the small and large molds figuring I'd cut my teeth on each new cheese recipe with the small one and then make a large to age longer.
